... 33 cup honey to drizzle, 2 tsp ground cardamom, 300 ml thickened cream, 250 g sour cream, 250 g mascarpone, 1 tbs vanilla bean paste, 2 pkt plain unfilled sponge cakes each trimmed to 2cm thick, 100 g blueberries. Method ...
... sugar in a large bowl until soft peaks form. Add half of the spread and whisk until combined. Gently fold in mascarpone. Place milk in a shallow bowl. Dip biscuits, one at a time, into milk. Line base of pan with some of ...
... 75 g butter, 3 tbs icing sugar, 10 ice-cream wafer cups, 1 tsp vanilla extract, 3 eggs, 250 g mascarpone, rainbow sprinkles optional. Method: Preheat oven to 180°C. Stand the wafer cups in a roasting pan. Beat butter and ...
... , 4 eggs, 250 g carrot finely grated, 50 g pecans roughly chopped, 50 g raisins, 1 orange zest only, 225 g mascarpone, 100 g cream cheese, 300 g icing sugar, 150 g wholemeal flour, 1 tsp baking powder, 1 tsp cinnamon, 4 ...
... powder, 2.5 tsp gelatine powder, 85 g strawberry jelly, 4 free range eggs, 2 free range egg yolks, 500 g mascarpone. Method: Preheat oven to 200°C. Using the base of a 25cm square cake pan, draw a square onto 2 sheets ...
... -flavoured liqueur, 0.33 cup caster sugar, 600 ml thickened cream, 0.5 cup icing sugar mixture, 500 g Woolworths mascarpone. Method: To make the meringue, preheat oven to 120°C/100°C fan-forced. Trace 2 x 15cm circles on ...
... semisweet chocolate. Method: Mix the coffee and liqueur together in a shallow, wide bowl and set aside. Mix the mascarpone and sugar in a bowl until the sugar dissolves. Whip the cream in another bowl until it holds its ...
... 3 free range eggs, 2.25 cups caster sugar, 0.25 cup hazelnuts to serve, 1 cup hazelnut meal, 250 g mascarpone. Method: Preheat oven to 180°C. Grease a deep 20cm cake pan and line base and side with baking paper. Dissolve ...
... sugar in the bowl of a stand mixer and whisk for 6 minutes or until mixture is thick and pale. Add mascarpone and cream and whisk until combined. Transfer mixture to a large bowl and set aside. Clean mixer bowl and whisk ...
... 0.25 cup coffee powder, 6 free range eggs, 1.25 cup brown sugar, 1 cup caster sugar, 300 g mascarpone cream, 125 g mascarpone, 200 ml coffee syrup. Method: Preheat oven to 180°C. Grease 2 x 20cm-diameter cake pans. Line ...
... yolks and icing sugar in a large bowl and beat with a wooden spoon until smooth and creamy. Beat in the mascarpone until smooth. Put the egg whites in a mixing bowl and whisk with an electric hand whisk until soft peaks ...
... in the base of a small shallow dish or serving platter, pouring over any excess liquid. Whisk together the mascarpone, egg yolks and icing sugar in a bowl until smooth and well blended. In a separate clean bowl, whisk ...
... , 4 eggs lightly beaten, 1 cup almond meal, 0.33 cup slivered almonds, 0.25 cup pine nuts, 250 g mascarpone. Method: Preheat oven to 170°C. Grease a 24cm round springform cake pan. Line base and side with baking paper ...
... 75 g blanched almonds finely chopped, 1 orange zest and juice, 1 lemon zest and juice, 1 tsp baking powder, 6 mascarpone to serve. Method: Preheat the oven to 180°C. Lightly grease the cake tin and base-line with baking ...
... sugar mixture, 250 g strawberries, hulled, 0.25 cup instant drinking chocolate powder, 125 g Italian-style mascarpone. Method: Pour milk into cookie tray and stand for 1 minute or until biscuits soften. Drain. Place ...
... lemon juice, 0.5 cup strawberry jam warmed, 3 eggs, 2 tbs caster sugar, 0.5 cup caster sugar, 125 g mascarpone, 1 pinch pink salt ground. Method: Preheat oven to 200°C. Grease a 20x30cm lamington tin and line with baking ...
... , 2 tbs icing sugar, 2 tbs coffee liqueur, 1 flake bar, sponge biscuits, 250 g mascarpone. Method: Beat a tub of mascarpone with thickened cream and icing sugar to taste. Flavour with coffee liqueur or strong freshly ...
... ; Ingredients: 5 egg egg whites at room temp, 0.66 cup caster sugar, 3 tsp cornflour, 0.66 cup mascarpone cheese, 0.66 cup thickened cream, 2 tbs icing sugar, 1 punnet strawberries, 1 punnet fresh strawberries, 0.25 ...
... a large bowl and stir gently to combine. Stand for 10 minutes to macerate. Using an electric mixer, beat mascarpone, custard, half of the cream and remaining sugar in a second large bowl until just-firm peaks form. Spoon ...
... in syrup and brandy. Set aside for 20 minutes. Meanwhile, fold whipped thickened cream and vanilla through mascarpone. Drain juice from berries into a shallow bowl. Dip sponge finger biscuits into syrup and arrange into ...
... peaks form. Transfer to another bowl. Beat egg yolks and sugar in the same bowl until pale and creamy. Add mascarpone, then beat until just combined. Fold in cream. Beat egg whites in a clean, dry bowl until soft peaks ...
... 1 tsp vanilla bean paste, 4 egg whites, 150 g caster sugar, 0.25 cup macadamias finely chopped, 1.5 cup mascarpone. Method: Preheat oven to 180°C. Grease and line a 26x32cm Swiss roll pan. Using an electric beater, whisk ...
... cup caramel spread, 200 g Italian sponge finger biscuits, 4 bananas, 0.33 cup icing sugar mixture, 500 g mascarpone, 0.5 cup double thick custard, 100 g dark chocolate shaved. Method: Place shortbread and macadamias in a ...
... 2 tbs cocoa powder. Method: Place ricotta and sugar in a large bowl and hand whisk until smooth. Add mascarpone and whisk until soft peaks just form, being careful not to over-whisk. Combine coffee and wine in a shallow ...
... . Strain the strawberry syrup and set aside to cool. Whip cream with the remaining icing sugar until thick. Add the mascarpone and fold to combine. Place a cake disc on a serving plate or stand. Spread with 1/3 of the ...
... liqueur, 300 ml thickened cream, 40 g icing sugar, 250 g sweet sponge finger biscuits, Cocoa powder, 500 g mascarpone cheese. Method: Combine coffee, 1 1/4 cups hot water and 2/3 cup liqueur in a shallow bowl, stirring ...
... jam plus extra 1.5 tbs, 500 g cream cheese at room temperature, 2 tbs caster sugar, 250 g mascarpone. Method: Process biscuits in a food processor until it resembles fine breadcrumbs. Add butter and process until well ...
... cooled, 3 free range eggs, 4 free range egg whites, 0.75 cup caster sugar, 1 cup caster sugar, 250 g mascarpone, 0.5 tsp salt. Method: Preheat oven to 180°C. Grease and line bases of two round 20cm cake pans with baking ...
... tin and press evenly and firmly over base. Transfer to fridge to set while you make the filling. Place mascarpone, cream and condensed milk into a large bowl and whisk until thick. Fold in almonds. Using a fork, mash ...
... sifted, 1 tbs kahlua, 1 tsp vanilla extract, 1 tbs coffee powder, 2 tbs dark chocolate grated, 0.5 cup mascarpone. Method: Dissolve coffee powder in 1 tbs boiling water and stir in Kahlua or Tia Maria. Set aside to cool ...
... slab, 2 tbs cocoa, 50 g soft figs finely chopped, 2 tbs brown sugar, 150 g hazelnuts, 250 g mascarpone, 100 g almond chocolate chopped. Method: Preheat oven to 180°C. Roast hazelnuts on a tray for 10 minutes. Transfer ...
... , 185 g caster sugar, 2 eggs beaten, 1 tsp vanilla essence, 100 ml milk, 3 strawberries hulled, 200 g mascarpone, 4 tbs icing sugar sifted. Method: Heat the oven to 180 degrees. Line a 12 hole cupcake tin with patty ...
... brown sugar, 3 eggs, 4 tbs instant coffee dissolved in 1 tbs of boiling water, 50 g walnuts chopped, 250 g mascarpone, 3 tbs icing sugar, 1 tsp vanilla extract. Method: Heat a dry pan on medium heat and toast the walnut ...
... 4 eggs at room temperature, separated, 175 g golden caster sugar, 150 g cream cheese at room temperature, 250 g mascarpone, 2 tbs syrup from a jar of stem ginger, 4 balls stem ginger sliced into fine strips, 2 tbs plain ...
... 1/4 cup sugar in a large bowl until firm peaks form. Reduce speed to low and beat in gelatine mixture. Fold in mascarpone until just combined. Place bun bases in pan, trimming to fit. (Don't worry if there are a few gaps ...
... sugar, vanilla paste and cinnamon in a large bowl until firm peaks form. Using a large spoon, fold mascarpone into cream mixture until just combined. Place chocolate in a large microwave-safe bowl and microwave on high ...
... 5 ml olive spray oil for oiling, 16 Savoiardi biscuits, 4 tbs cold espresso coffee, 500 g cream cheese, 250 g mascarpone cheese, 3 eggs, 4.5 g caster sugar, 2 tbs Marsala, 25 g plain dark chocolate. Method: Lightly oil a ...
... base and up the side of a 20 cm fluted loose-bottomed flan tin. Chill until firm. Beat together the mascarpone, lemon rind and juice, double cream and icing sugar in a large bowl until thick, then spoon over the biscuit ...
... plus 1 tablespoon, 0.3 cup double cream, 400 g fresh raspberries, 4 fresh ripe peaches. Method: Beat the mascarpone with the lemon zest and juice and sugar until smooth. Whisk the cream until it just holds its shape then ...
... a small saucepan over low heat. Stir in the cracker crumbs. Press firmly and evenly into the springform pan. Mash the mascarpone in a bowl with the lime zest and juice. Mix in the confectioner's sugar. Spread in the pan ...
... and beat until mixture is a thick and glossy meringue. In a separate large bowl, lightly whisk the mascarpone until smooth. Fold in the double cream, then the meringue. Add the cooled berries. Swirl until mixture is ...
... biscuits, 50 g butter, 150 g blueberries, 150 g caster sugar, 3 tbs caster sugar, 400 g cream cheese, 250 g mascarpone, 2 large eggs, 1 large egg yolk, 0.5 tsp vanilla extract, 2 tbs plain flour. Method: Preheat the oven ...
... size, 50 g caster sugar, 2 oranges finely grated rind and juice, 0.5 cup cold water, 150 g mascarpone cheese, 40 g amaretti biscuits. Method: Preheat the slow cooker if necessary; see the manufacturer's instructions. Put ...
... 'a, 0.5 tsp vanilla extract, 0.25 cup espresso, Savoiardi sponge biscuits, 0.25 cup brown sugar, 250 g mascarpone cheese. Method: To make the espresso syrup, place all the ingredients in a saucepan over medium heat. Cook ...
... a rolling pin then divide among 4 individual glass dishes. Lightly whip the mascarpone with a wooden spoon until thickened. Layer the apricots and mascarpone on top of the Amaretti biscuits, finishing with a layer of ...
... tbsp grated lemon zest. Cut 20 large mint leaves into thin slices. Mound 1 small tsp of the lemon mascarpone mixture on top of each oatcake and top with strips of mint and whole raspberries. Decorate with a little sifted ...
... a bowl with the lemon juice, and season with salt and black pepper. Toss gently to coat thoroughly. Put the mascarpone in a separate bowl, add the chopped chives, and stir through. To serve, put a disc of sweet potato in ...
... alcohol in a bowl and leave to soak for at least 1 hour. Then mash the blueberries. Beat together the mascarpone and yogurt in a separate bowl until smooth, then mix in the sweetener and the lime rind and juice. Layer ...
... tsp cocoa sifted, 2 tsp olive oil, 1 egg separated, 1 tbs caster sugar, 1 L vegetable oil, 500 g mascarpone, 0.25 tsp salt. Method: Place flour, sugar, cocoa, cinnamon, salt and bicarbonate soda into a food processor and ...
... will do. Stir in the sugar and basil and continue cooking for a couple of minutes. Stir in all of the mascarpone and mix well while still over the heat for about 2 minutes. Add the pasta to the sauce in the pan. Mix ...
... a chunky tomato sauce. Add the herbs, salt, pepper & sugar if using this as optional. Stir thoroughly. Add mascarpone and chopped basil. Stir until cheese has melted to make a creamy sauce. Place the pasta into the pan ...
... (be sure to not overcook it). Add the cup of chicken stock and low heat to a simmer. Add the mascarpone cheese to the chicken mixture and stir well. Drain the past and add to the chicken mixture. Add the cherry tomatoes ...
... peeled and cut into raspberry-sized chunks, 150 g raspberries, 8 slices brioche, 2 tbs butter softened, 250 g mascarpone. Method: In a bowl, mix 1 tbsp of the icing sugar with the vinegar until the sugar has dissolved ...
... in oil, 1 pinch salt, 1 pinch freshly ground black pepper, 1 small handful fresh flat-leaf parsley, 0.96 cup mascarpone cream, 1 pinch paprika, 1 tbs extra virgin olive oil. Method: Preheat the oven to 200°C. Arrange the ...
... : 0.3 cup sugar save 2 tsp, 2 tbs water, 4 pears peeled, deseeded and cut into thin strips, 250 g mascarpone, 3 tbs sugar, 1.5 cup thickened cream, 800 g devil's food cake, 100 g dark chocolate grated. Method: In ...
... peeled, 2 tbs lemon juice, 8 tbs light muscavado sugar, 50 g butter softened, 1 tsp cinnamon, 250 g mascarpone cheese, 2 tbs rum, 1-2 tbs granulated sugar. Method: Put each banana on a double piece of foil. Drizzle ...
... extract, 3 tsp gelatine powder, 12 sponge finger biscuits, 700 ml apple & raspberry juice, 250 g mascarpone, 500 g cherries. Method: Bring juice to the boil in a small saucepan. Remove from heat. Sprinkle gelatine ...
... and bubbling. Add the spring onions, spinach, peas and zucchini and cook for 3 minutes. Whisk the rest of the mascarpone with the milk to get a sauce consistency. Spoon a quarter of the pesto mix into the base of a ...
... : 8 large figs cut in half, 3 tbs honey, 2 tbs butter melted, 0.25 spring rosemary chopped, 100 g mascarpone cheese, 50 g feta cheese, 2 tbs icing sugar, 1 tsp cinnamon, 6 shortbread cookies crumbled. Method: Preheat the ...
... thinly sliced, 375 g fresh shelled or frozen peas, 1 bunch mint, 3.6 cup chicken stock, 150 g full-fat mascarpone cheese, 1 lemon grated rind, 1 pinch salt, 1 pinch pepper. Method: Heat the oil in a saucepan, add the ...
... to combine. Set aside. Melt chocolate in a heatproof bowl over a saucepan of simmering water. Beat mascarpone and remaining icing sugar in a separate bowl until smooth. Carefully transfer biscuit cases to serving plates ...
... Cut prosciutto slices in half lengthways to make 16 long strips. To assemble, put a rounded teaspoon of the mascarpone onto one side of a rockmelon piece. Wrap with a strip of prosciutto. Arrange on a platter and drizzle ...
... gently remove. Place mixed berries into a small bowl and sprinkle with caster sugar. Leave to thaw. Empty mascarpone cheese into a small bowl and add sifted icing sugar and beat until thick. Mix thawed berry mixture into ...
... g smooth ricotta, 0.5 cup pure icing sugar sifted, 2 tsp vanilla bean paste, 250 g Woolworths mascarpone, 2 sheets frozen shortcrust pastry partially thawed, 1 Calypso mango peeled, cheeks removed, cut into thick wedges ...
... , 125 g raspberries, 250 g blackberries, 700 g Woolworths matured Christmas pudding cut into 3cm pieces, 500 g mascarpone, 800 g thick vanilla custard, 2 tbs caster sugar, 300 ml thickened cream, 1 orange zested. Method ...
... just soft. Toast bread, halve diagonally and place onto serving plates. Top with a dollop of mascarpone, nectarines and caramel sauce. Serve. Note: Vanilla extract is different to vanilla essence. Categories: High fibre ...
... are another delicious fruit to use. Pour the custard over the cherries and allow to cool completely. Spread the Mascarpone over the custard. Fork the jelly so it is broken into little crystals and spread on top of the ...
... a preheated oven, 200°C for 2-3 minutes until crisp and golden. Leave to cool on a wire rack. Beat the mascarpone with the icing sugar and lemon juice in a bowl and spread a little over 12 of the crisp wontons. Top with ...
... into thick slices, 12 tbs Amaretto liqueur, 0.2 cup sweet white wine, 4 tbs caster sugar, 150 g mascarpone cheese lightly beaten, 4 tbs pistachio nuts finely chopped. Method: Trim the end of the stalks from each fig and ...
... . Place in the refrigerator for at least 15 minutes while the sponge soaks up the juices. Meanwhile, put the mascarpone and cream in a mixing bowl and beat with a wooden spoon until well combined. Break three-quarters of ...